Yields 32 croissants

Ingredients

Pillsbury™ Freezer-to-Oven Chocolate Croissant Dough Straight, 1.5 oz (13374)  3 lb or 32 each

Strawberry Mousse

• Yoplait® ParfaitPro® Low-fat Vanilla Yogurt (16632)  1 lb or 1/4 bag
• Non-dairy whipped topping  1 lb or 4 1/2 cups
• Strawberry flavored sugar-free drink mix packet, 0.14 oz each  1 each

Assembly

• Strawberries, fresh, sliced  2 lb or 4 cups
• Gold Medal™ Ready-To-Spread Chocolate Fudge Icing (11215)  10 oz or 1 cup

Directions

Prep

1. Bake croissants as indicated on package; allow to cool for 1 hour.
2. Slice cooled croissants in half, lengthwise.

Strawberry Mousse

1. Add yogurt and whipped topping to large stainless mixing bowl; mix with wire whisk until mixture is light, airy and well-blended.
2. Whisk in drink mix powder until combined; transfer to air-tight container and refrigerate until needed.

Assembly

1. Remove tops of croissants and add 1 oz (approx. 1/4 cup) Strawberry Mousse to bottom piece.
2. Layer on 4 slices (approx. 1 oz) of strawberries; replace top piece.
3. Heat icing in microwaveable bowl in 10 second increments; stir until smooth.
4. Drizzle over top of croissants and serve immediately.

Tip: Freeze finished croissants and thaw before serving if desired, or refrigerate up to 3 days.

Recipe courtesy of General Mills Foodservice